Vegetarian "Meat"balls

Ingredients

* 4 eggs, slightly beaten
* 1/2 (1 1/4 ounce) envelope Lipton Onion Soup Mix
* 2 cups grated cheddar cheese
* 3/4 cup chopped walnuts (ground up fine or u will have a crunchy texture)
* 1 cup dry Italian style breadcrumbs
* 2 (1 1/4 ounce) envelopes vegetarian broth or vegetable bouillon cubes
* 1/4 small onion finely chopped



Directions

1. Mix ingredients together in order.
2. Refrigerate for 30 minutes.
3. Form into 1-1/4 inch balls and place on baking sheet sprayed with Pam.
4. Bake in 400 degree oven until brown, about 20 minutes. (Turn frequently, will brown fast)
5. (May be frozen now.) Place meatballs in casserole and cover with 2-3 cups boiling water and 2 vegetable bouillon cubes or envelopes vegetarian brown broth.
6. Meatballs should be within 1/2 inch of being covered with liquid.
7. Bake, covered, at 350 degrees for 1 hour (1-1/2 hrs if meatballs are frozen).

Another way to prepare them: After step 4, I like to saute garlic and green peppers along with the "meat"balls in olive oil and then add my favorite spaghetti sauce and top over pasta, yum!

or

Place in crockpot after step 4 and add your own sauce (sweet and sour,etc.) and cook for 1 hr. Longer if frozen.

Enjoy :)

Black Bean Chili

INGREDIENTS:

* 1 tablespoon vegetable oil
* 1 onion, diced
* 1 small green pepper, diced
* 3 cloves garlic, minced
* 1/2 package of veggie"meat" crumbles
* 3 (15 ounce) cans black beans, undrained
* 1 (14.5 ounce) can crushed tomatoes or Rotel
* 1 1/2 tablespoons chili powder
* 1 teaspoon dried oregano
* 1 tablespoon dried basil leaves
* 1 heaping tablespoon red wine vinegar
* 1 tablespoon of cumin


DIRECTIONS:

1. Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add crumbles and cook, stirring, until brown. Stir in beans, tomatoes, chili powder, oregano, basil, cumin and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.


TIPS: Place in crock pot on simmer for several hours. Serves with warm cornbread, mmm. And don't forget to top with sour cream, green onions and cheese : )

Vegan Bean Taco Filling

INGREDIENTS:

* 1 tablespoon olive oil
* 1 onion, diced
* 2 cloves garlic, minced
* 1 bell pepper, chopped
* 2 (14.5 ounce) cans black beans, rinsed, drained, and mashed
* 2 tablespoons yellow cornmeal
* 1 1/2 tablespoons cumin
* 1 teaspoon paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon chili powder
* 1 cup salsa


DIRECTIONS

1. Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

Spinach and Cheese Calzones

Ingredients:

1 teaspoon olive oil
1 small onion, chopped
1 clove garlic, minced
3 cups coarse chopped fresh spinach
1 cup lowfat ricotta cheese
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 egg yolk
1/2 cup crumbled feta cheese (2 oz)
1/2 cup of mozzarella
1 tablespoon yellow cornmeal
1 recipe pizza dough or 1 tube refrigerated pizza dough
1 cup bottled marinara sauce (optional)

Directions:

Heat oil in large skillet and cook the onion, covered, over medium-low heat, stirring until softened, about 5 minutes. Stir in the garlic and cook, uncovered, for 1 minute. Stir in the spinach and cook, stirring until the spinach is wilted, about 2 minutes.

Transfer the vegetables to a mixing bowl and stir in the ricotta,nutmeg, salt and cayenne. Then stir in the egg yolk, mozzarella and feta until blended. The filling can be made several hours ahead and refrigerated. (Return to room temperature before using.)

Preheat the oven to 375ºF. Sprinkle a large baking sheet with the cornmeal.

On a flat surface, roll or pat the pizza dough to a rough 12 or 14 inch square. Use a sharp knife or pizza wheel to cut the dough into 4 equal squares. Divide the filling among the dough squares, spooning it onto one diagonal half of each square and leaving about a 1/2" margin all around. Fold the top over to make a triangle and seal the edges by pressing with the tines of a fork. Use a small knife to make three slashes in the top of each calzone to allow steam to escape.

Place the calzone on prepared baking sheet and bake until a rich golden brown, 25-30 minutes. Serve warm with heated marinara sauce for dipping, if desired.

Serves 4.

"Turkey" wraps

Ingredients:

* Whole wheat taco shells
* "Turkey" (sliced deli style)
* Sliced Provolone cheese
* Romaine lettuce
* Thinly sliced tomato
* Thinly sliced onions
* Ranch dressing (or cream cheese, reduced-fat mayo etc.)



Directions:


Lay your tortilla flat and spread a thin layer of ranch dressing on. Add "turkey", Provolone, lettuce, tomato and onions. Roll up and slice in half at an angle. Enjoy : )

Grandma's Cheesy Potatoes

Ingredients:

2 lb. frozen, cubed hash browns
1/4 cup chopped onions
1/4 cup butter
1 can cream soup (cream of mushroom, celery, potato, etc.)
1 cup low fat sour cream
1 cup 2% milk
2 cups of shredded cheddar cheese
1 tsp. salt
1/2 tsp. pepper

Topping:
1 cup crushed cornflakes
5 tablespoons melted butter



Directions:

Mix all ingredients (minus the melted butter and corn flakes) and place in a baking dish. Top with the crushed corn flakes and drizzle melted butter all over top. Bake at 400 degrees for 45-60 minutes or until bubbly!

Mexican bean Salad

INGREDIENTS:

* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can kidney beans, drained
* 1 (15 ounce) can cannellini beans, drained and rinsed
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 (10 ounce) package frozen corn kernels
* 1 red onion, chopped
* 1/2 cup olive oil
* 1/2 cup red wine vinegar
* 2 tablespoons fresh lime juice
* 1 tablespoon lemon juice
* 2 tablespoons white sugar
* 1 tablespoon salt
* 1 clove crushed garlic
* 1/4 cup chopped fresh cilantro
* 1/2 tablespoon ground cumin
* 1/2 tablespoon ground black pepper
* 1 dash hot pepper sauce
* 1/2 teaspoon chili powder



Directions:

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.